Cream of Tomato Soup
| 2 tablespoonfuls flour | 1 teaspoonful celery salt |
| 1-1/2 tablespoonfuls Crisco | Salt, pepper, and paprika to taste |
| 1 cupful milk | Pinch baking soda |
| 2-1/2 cupfuls strained tomato juice | 1 tablespoonful tomato catsup |
Blend Crisco and flour together in saucepan over fire, add milk and bring to boiling point. Heat tomato juice, tomato catsup and add soda and seasonings. Just before serving add Crisco mixture to tomato juice and stir till boiling. Serve hot. Another method, is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add 1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1 tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then add gradually to Crisco mixture. Just bring to boiling point and serve with tablespoonful whipped cream on top of each plate.